Pages

Tuesday, March 2, 2010

Chicken Chile Enchiladas

2 cups cooked shredded chicken

1/2 cup chopped onion

1 can cream of chicken soup

1/2 can water

1 can diced green chiles

1 can enchilada sauce

10 soft taco size flour tortillas

1 cup shredded cheese

Saute onion in olive oil until tender. Mix together chicken, onion, cream of chicken soup, water, and green chiles. Divide mixture between each tortilla. Roll tightly and place in baking dish. Pour enchilada sauce over tortillas and top with cheese. Bake at 350 for 30 minutes.